18 November, 2012

Easy Tomato-Bean Soup

Easy Tomato-Bean Soup ingredients
Makes about 6-quarts
Soup
4-quarts chicken broth (see Notes)
2 bay leaves
1/2 tsp crushed basil leaves
1/2 tsp crushed oregano leaves
1 tsp lemon pepper
1 tsp granulated garlic
1 tsp onion powder
1 or 2 (14.5-oz) cans Hunt's 100% Diced Tomatoes, undrained (I use the Green Pepper, Celery and Onion, or Basil, Garlic and Oregano varieties.)
1 or 2 (16-oz) cans white navy or cannellini beans, rinsed and drained
2 (14.5-oz) can green beans with sea salt, drained
3 bean cans hot water
Pinch of sugar
1/2 cup flavored vinegar like Lemon-MintGarlic-Basil5-Herb or Spicy Oregano-Lemon

Optional additions / substitutions (any of these)
Wine instead of the water used
1 (14.5-oz) can of Fire-Roasted Diced Tomatoes instead of can above
1 cup diced carrots
1 cup diagonally-sliced celery
1 or 2 small to medium fresh zucchini, sliced or diced
1 cup uncooked small pasta like mini farfalle.

For serving
Hot, toasted garlic bread


Notes:  For a quick  broth, and in an 8-quart stockpot, bring 4-quarts water to boil. Dissolve 6 to 8 Tbsp Better Than Bouillon Organic Organic Reduced Sodium base (frequently available at Costco). Add next 6 ingredients (through onion powder) and simmer for fifteen to twenty (15 to 20) minutes before proceeding with recipe.


Directions
Simmer together
To 8-quart stock pot, add chicken broth and bring to boil. Add remaining Soup ingredients. Reduce heat and simmer, uncovered for three (3) hours,

After two (2) hours, add flavored vinegar and correct seasoning, Continue cooking to desired thickness.

If using fresh zucchini, add it during last twenty to thirty (20-30) minutes for a nice texture.


Serve
Near the end of cooking time, and if you're using pasta, raise temperature as needed to cook the pasta in the stockpot for about five to seven (5 to 7) minutes before serving.


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